This copycat version of the Nestle Crunch bar tastes just like the real thing! And you need only two ingredients.
how to make homemade Nestle Crunch bars
The easiest candy bar you can create at home? The Nestle Crunch. It’s just two ingredients. And you might even have them already.
All you need to do is melt some chocolate and stir in Rice Krispies. That’s it. You’re one microwave button away from eating a homemade Nestle Crunch bar right now.
more copycat candy bars
Need more homemade candy bar ideas? Try this giant Kit Kat bar or homemade Take Five chocolate pops.
With the jillions of silicon molds out there, you can make just about any shape you like, too. I went for simple squares and used a brownie silicone mold pan because I like to keep things simple (with my food, if not my life).
And this mold is the closest I have to the actual Nestle Crunch shape of a rectangle.
To give you some ideas on molds out there, I’ve seen Doctor Who, Star Wars, Star Trek, skull and cross bones, dinosaurs, hearts, Legos, flowers, letters and more. So these would be great for any themed party treat.
which chocolate chips to use?
I would advise using Nestle-brand milk chocolate chips, because it seems like the right thing to do, what with using the Nestle Crunch as our inspiration.
With the milk chocolate chips, these taste exactly like the real thing. Or, try Nestle dark chocolate chips. Then these would be considered health food, I think. Yes?
The recipe for copycat homemade Nestle Crunch Bars:
homemade Nestle Crunch bars
EASY homemade Nestle Crunch bars copycat recipe. 2-ingredients.
- 2 cups Milk Chocolate Chips
- 3/4 cup Crispy Rice Cereal
Place a silicone chocolate mold on a baking tray and set aside.
Place the chocolate chips in a microwave-safe bowl. Microwave at 70 percent power for 90 seconds. Stir, and continue to microwave at 30, then 15 second, intervals until the chocolate is melted and smooth when well stirred.
Fold in the rice cereal and gently stir until well incorporated.
Pour the chocolate and cereal mixture into a gallon-size ziptop bag. Twist the top closed and snip 1-inch from a corner. Pipe chocolate to fill each cavity of the silicone chocolate mold. Slam the tray onto the counter, protected by a towel, to flatten the chocolate.
Instead of using a silicone mold, you may also spread the mixture on a baking tray lined with wax paper.
Refrigerate the chocolate until well set, 1 hour.
Pop the chocolate from the mold or break the chocolate into pieces.
Amount Per Serving: Calories: 104Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 4mgSodium: 21mgCarbohydrates: 12gFiber: 1gSugar: 10gProtein: 2g
You can also find this crunch bar recipe on Food Fanatic, where I contribute homemade versions of store-bought things.
What to save this to make? Here’s a handy Pinterest image for you:
Karen @ Sugartown Sweets says
I needed this recipe in my life. Thanks Meaghan! 🙂
Hi! What size of pan should I use if I don’t have any molds? How many bars do you think I could get? Thank you!
Hi Nichole! Great question. I would try an 8-inch square pan (or for thicker bars, a loaf pan). I’d grease the pan or line it with parchment or non-stick foil. I would also let the chocolate set halfway and then score the chocolate where you want to cut it, depending on how many bars you want), then let it set fully. I’d be worried that the chocolate would be too hard to cut though otherwise.
Without using coconut oil I would think these would melt in your hands?
Hi Myrna! Great question. Actually, adding coconut oil to chocolate would make it remain soft. I use it to make a fondue that doesn’t need a heat source.